An Ohio State University pH sensor originally designed to be used in the food industry could help turn the tide on the declining health of the globe’s oceans.
A team led by Sudhir Sastry entered the sensor into the Wendy Schmidt Ocean Health XPRIZE competition. Sastry is a professor of food engineering and a scientist with the Ohio Agricultural Research and Development Center.
Along with entries from 17 other finalist teams, the sensor will be examined in lab trials over the next three months for its accuracy in measuring ocean water acidification. The top contenders will move to coastal and ocean trials in 2015 in the international competition for $2 million in prizes, which will be awarded to the most accurate and affordable sensors.